Sticky Asian Chicken
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Sticky Asian Chicken

Sticky Asian Chicken

with broccoli and noodles

Teriyaki is a thick, sweet and salty sauce popular in Japanese cuisine. It's most commonly used to marinate meat or poultry which is why in this recipe it pairs perfectly with succulent chicken and tender veg.

Tags:
Under 650 calories
Family Friendly
Allergens:
Wheat
Sesame
Soya
Total Time25 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

2 unit(s)

Garlic

1 unit(s)

Onion

1 unit(s)

Broccoli

300 grams

Udon Noodles

(Contains Wheat)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

260 grams

Diced Chicken Breast

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)2281 kJ
Energy (kcal)545 kcal
Fat10.1 g
of which saturates1.6 g
Carbohydrate67.1 g
of which sugars15.7 g
Dietary Fiber0 g
Protein45.2 g
Cholesterol0 mg
Salt4.94 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Colander
Pot with Lid

Instructions

Boil the Broccoli
1
  • Boil a pot of salted water for the broccoli.
  • Cut the broccoli into florets. Halve any large florets.
  • Once the water is boiling, add the broccoli and cook until just tender, 3-5 mins.
  • Once cooked, drain in a colander and pop back in the pot, off the heat.
  • Drizzle with a little oil and season with salt and pepper. Cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Halve, peel and thinly slice the onion.
  • Place a large pan over medium heat (without oil).
  • Once hot, add the sesame seeds and dry-fry until toasted, stirring regularly, 2-3 mins.
  • Once toasted, transfer to a small bowl and set aside.
Cook the Veg
3
  • Return the pan to medium-high heat with a drizzle of oil.
  • Add the onion and garlic and fry until softened, stirring occasionally, 4-5 mins.
Brown the Chicken
4
  • Add the chicken to the pan and season with salt and pepper.
  • Fry until golden and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing used to keep it fresh. It will still taste delicious once cooked!

Glaze the Chicken
5
  • Add the teriyaki sauce, soy sauce, garlic and 75ml water (double for 4p) to the pan.
  • Simmer until thickened, 3-4 mins. Add a splash of water to loosen the sauce if it becomes too thick. Season to taste with salt and pepper.
  • Add the cooked broccoli to the pan and stir to combine.
  • Carefully separate the noodles, add them to the pan and gently toss in the sauce until softened and warmed through, 1-2 mins.
Garnish and Serve
6
  • When everything is ready, divide the chicken noodles between bowls.
  • Spoon any remaining sauce from the pan over the top.
  • Finish with a scattering of toasted sesame seeds.
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